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Smokin' Spicy Vegetarian Chili

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“I found this recipe in a Cooking Light cookbook and changed it up, cut it down and made it into my own. You can use any kinds of beans you prefer, e.g. pinto, kidney, etc. I like to serve with shredded cheddar cheese, sour cream, and hot crusty bread to absorb the heat.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems, seeds and veins from inside of ancho chiles.
  2. Combine water and chiles in a small saucepan and bring to a boil.
  3. Remove pan from heat; cover and let stand 20 minutes or until softened.
  4. Drain off water, chop chiles and set aside.
  5. Heat oil in a large pot over medium-high heat.
  6. Add onion and carrot and saute for 3 minutes.
  7. Add bell pepper and saute for 3 more minutes.
  8. Add garlic and jalapeno and saute for 1 minute.
  9. Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
  10. Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
  11. Cover and reduce heat to low and simmer for 15 minutes.
  12. Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
  13. Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.

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